Featured Pinch Tips Video
- 1/2 c
- blanched almonds
- 2 Tbsp
- 1 c
- unconverted white long-grain rice
- 2 c
- chicken stock, fresh or canned
- 1/2 tsp
- white sesame seeds
- 1/4 tsp
- ground ginger
- 1/4 tsp
- freshly ground black pepper
1Spread almonds on a cookie sheet in a single layer and toast in a 350-degree oven for about 5 minutes, watching closely so they don't burn. Set aside.
2Melt the butter in a heavy 1-1/2 to 2-quart casserole over moderate heat. Add the rice and stir with a wooden spoon until the rice turns somewhat white and opaque. Stir in the sesame seeds, then pour in the chicken stock, ginger, salt and a few grindings of black pepper.
3Stirring constantly, bring to a boil, then cover the casserole tightly and bake in the center of the oven at 350-degrees for 20 to 25 minutes, or until the liquid has all been absorbed and the rice is tender.
4Sprinkle the reserved almonds over the rice and serve at once.
Try this dish alongside Baked Chicken, Russian Style.